Sweet Potato Fritters with Soft Eggs
Prep:
20 mins
Cooking:
10 mins
Serves:
6
Makes:
12
White Chocolate Cinnamon Cookies
Ingredients
Cinnamon roll filling:
- 70g butter, softened
- 1 tbsp cinnamon
- 100g brown sugar
Cookie dough:
- 227g unsalted butter (softened)
- ½ tbsp vanilla bean paste
- 290g granulated sugar
- 2 large Pace Farm eggs
- 420g all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- Pinch of salt
For rolling:
- 50g granulated sugar + 1 tbsp cinnamon
Method
- Whip softened butter, brown sugar and cinnamon for the filling. Scoop into small tsp dollops on a tray and freeze until solid.
- Preheat oven to 175°C. Cream butter until fluffy; add sugar.
- Add vanilla and eggs; mix until combined.
- Sift in flour, cream of tartar, baking soda and salt; fold together.
- Fold the frozen filling dollops into the dough.
- Scoop using a 2 oz cookie scoop; roll in cinnamon sugar; place on tray.
- Bake 11–12 mins. Cookies will spread; use a cookie cutter to swirl them into round shapes if you want them photo-perfect.
- Cool before devouring.
Notes
Watch how to make these cookies here
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